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Pat the pork shoulder chunks dry with paper towels. In a large bowl, toss the pork with kosher salt, black pepper, ground cumin, and dried oregano until evenly coated.

Heat the lard or vegetable oil in a large skillet over medium-high heat. Sear the pork chunks in batches until deeply browned on all sides. Do not overcrowd the pan. This step adds rich flavor and color.

Transfer the seared pork to the slow cooker. Add the halved orange, quartered onion, smashed garlic cloves, bay leaves, chicken broth, and fresh lime juice to the slow cooker.

Cover the slow cooker and cook on the LOW setting for 6 to 8 hours, or on the HIGH setting for 3 to 4 hours, until the pork is incredibly tender and easily shreds with a fork.

Carefully remove the pork from the slow cooker and transfer it to a large bowl or baking dish. Using two forks or meat shredders, shred the pork into bite-sized pieces. Skim off any excess fat from the cooking liquid in the slow cooker, then add about 1/2 cup of the remaining liquid back to the shredded pork to keep it moist.

Preheat your oven broiler to high. Spread the shredded pork in a single layer on a large baking sheet. Broil for 5-7 minutes, stirring once, until the edges of the carnitas are deliciously crispy and caramelized. Watch carefully to prevent burning.

Serve the crispy carnitas hot with warm tortillas and your favorite toppings such as chopped fresh cilantro, finely diced red onion, salsa verde, sliced avocado, and fresh lime wedges.


Pat the pork shoulder chunks dry with paper towels. In a large bowl, toss the pork with kosher salt, black pepper, ground cumin, and dried oregano until evenly coated.

Heat the lard or vegetable oil in a large skillet over medium-high heat. Sear the pork chunks in batches until deeply browned on all sides. Do not overcrowd the pan. This step adds rich flavor and color.

Transfer the seared pork to the slow cooker. Add the halved orange, quartered onion, smashed garlic cloves, bay leaves, chicken broth, and fresh lime juice to the slow cooker.

Cover the slow cooker and cook on the LOW setting for 6 to 8 hours, or on the HIGH setting for 3 to 4 hours, until the pork is incredibly tender and easily shreds with a fork.

Carefully remove the pork from the slow cooker and transfer it to a large bowl or baking dish. Using two forks or meat shredders, shred the pork into bite-sized pieces. Skim off any excess fat from the cooking liquid in the slow cooker, then add about 1/2 cup of the remaining liquid back to the shredded pork to keep it moist.

Preheat your oven broiler to high. Spread the shredded pork in a single layer on a large baking sheet. Broil for 5-7 minutes, stirring once, until the edges of the carnitas are deliciously crispy and caramelized. Watch carefully to prevent burning.

Serve the crispy carnitas hot with warm tortillas and your favorite toppings such as chopped fresh cilantro, finely diced red onion, salsa verde, sliced avocado, and fresh lime wedges.
